Roadside Chicken Corn Soup

There is something different about the typical roadside chicken corn soup. Now make it at home and enjoy the warmth of our winter recipes. #HappyCookingToYou

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Ingredients:

Sweets corn kernels boiled 1 & ½ Cups

Chicken with bones 500 gms

Pani (Water) 2-3 litres or as required

Adrak lehsan paste (Ginger garlic paste) 1 tsp

Namak (Salt) 1 tsp or to taste

Kali mirch (Black pepper) crushed 1 tsp

Chinese salt 1 tsp (Optional or you may skip this)

Chicken powder 1 & ½ tsp (optional)

Anday (Eggs) beaten 2

Pani (Water)

Arrowroot powder or corn flour ½ Cup or as required

Namak (Salt) ½ tsp or to taste

Green Chilies in Vinegar:

Sirka (Vinegar) 1 Cup

Hari mirch (Green chilies) 8-10

Assembling:

Chicken corn soup

Soy sauce

Chili sauce

Green chilies in vinegar

Shredded chicken

Boiled egg

Papri

Sweet corns

Hara pyaz (Green onion) leaves

Kali mirch (Black pepper) crushed

Directions:

In grinder,add sweet corn kernels and grind coarsely.

In pot,add chicken,water,ginger garlic paste,salt and black pepper crushed,mix well and bring it to boil, occasionally skimming off any foam that comes to the surface,cover and cook on low flame for approx. 1 hour.

Remove cooked chicken pieces and set aside stock for later use.

Shred chicken flesh and discard bones.

In chopper,add shredded chicken and chop well.

In chicken stock,add shredded chicken,grinded corns,chinese salt and chicken powder,mix well and cook on low flame for 30 minutes and keep stirring in between.

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